Preparation Steps

• Trim the asparagus and cut into 1-inch pieces.
• In a large pot, combine asparagus and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until asparagus is tender.
• Remove from heat and let cool slightly. Puree the soup using an immersion blender or in a regular blender until smooth.
• Stir in heavy cream, salt, and pepper. Heat through, but do not boil.
• Serve warm.